Big Game Fishing - Jigging - Popping worldwide

From Angola:
8°South / 13°East
30°Celsius air
24°water
light to moderate SW-winds
ugly Calema swell


Saudacoes calorosas... meaning warm hearted greetings,
why warm hearted, because the "winter" is over!

Mid October will bring us like clockwork the warm eddies of the Guinea Current.
Benguela Current, bugger off to Antarctica!! Your days are counted!

Waters colliding have brought us the loathed "Calemas", a sea condition were moon
phases plus currents' collision front lift the swell over the Luanda peninsula...

During the 4 weeks or so transition phase Calema comes now and then, pushes
the red tides of blooming red/brown algea South.

Whale watching is what you can do at 99.5% certainty during seasons' transition.
Fishing is only for the desperate.... who found warm eddy cores to flip over 12
Blues between 3 boats.

It's also a good time for overhauls.

Team "Malta da Kianda", where I pose as the chief gunny, have taken "Djamila2",
a SEARAY 21 bowrider plus 250VX Yamaha, into review. Bilge pumps, tank sound
and a new CD player plus speaker need to be installed. Outriggers etc etc...
much to do still.

So what better to do than a quick engine test?

Go into the Mussulo flats, just 10 km South of town. That's what we plan to do
tomorrow morning.

Pics n report to follow asap.

Let's see what Cubera & Co hold in spare for us...

J'Angola MAN

Ahoi, Dear Angola-Soap Friends,

as you guessed, not much, but an excellent day out in the Mussulo Bay.

10h00 in the pond.
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11h15 first contact
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going deep into the bay
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tide in our back / clouds not wanting to clear / still, Sunday BBQ!
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Kind regards

To complement the Angola impressions:

1kg fresh grouper
3 floz fine olive oil
5 or more garlic cloves finely chopped
1 onion in fine slices
3 floz fine soy sauce
tinfoil
grill well steamed up
one (or so) Reinheitsgebot Brew chilled to the bone

wash/gutt/scale the Grouper/ cut in half
chopped garlic, soy sauce and olive oil in a bowl and stirred for marinade
tinfoil rolled out
sliced onion as "bed"
olive oil sprinkled onto onion
fish halfes on top / two pieces = two "parcels"
stirred marinade sprinkled over fish
stuff onion / garlic into body+head cavern
fold tinfoil loosly around fish + leave no escape for the steam
leave simmering in it's juices for 30 to 45 minutes
(depending on size of fish)
serve with steamed potatoe, so none of the juice gets lost...
devour! Prost!

Wanna see a photo what it does to kids who otherwise
dont like fish?!

Be our guest.
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Raouli (who caught the Grouper) setting the "table"

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Looks inviting... if youre into camping

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Dad? Can I try? Sure! Join in ...

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Ever more youngster arriving...

What a Sunday in Africa!